Rietberger Lye Hearts

Summary

Ingredients

• 500 g wheat flour, T 550
• 20 g yeast
• 15 g bakin malt, liquid
• 15 g butter, liquid
• 13 g salt
• 6 g bakin malt
• 275 g water, warm
• Soda lye, 4%
• Sea salt, coarse
• sesame

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Instructions

1. Knead all ingredients together for 5 minutes. Then rest the dough for 10 minutes at 35 ° C.
2. After resting, knead the dough again vigorously by hand and cut off 20 pieces of 40 g each.
3. Wrap the remaining dough in foil and set aside.
4. Now round out the dough pieces and roll them to a point, making sure that they are the same length.
5. Place the pointed pieces of dough together in a heart shape on a baking sheet lined with baking paper, cover with foil and put aside for 10 minutes at 35 ° C to cook.
6. Take the remaining dough out of the foil, roll it out to about 2mm thick and cut out 10 stars with a small star cutter.
7. After the dough is cooked, coat the dough hearts with caustic soda and sprinkle with coarse salt.
8. Dip the dough stars in water, roll one side in sesame seeds and place on the leached dough hearts close to the interface and press lightly.
9. The hearts are then pushed into the preheated oven at 220 ° C, without steam, in about 16 minutes with lower and upper heat and baked.